Description

These mini blueberry lemon cheesecakes feature a creamy, tangy filling with a burst of fresh blueberry swirl on a crisp vanilla wafer crust. Perfect for parties, brunches, or a special treat, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale

1 cup (about 30) vanilla wafer cookies, crushed (120g)
4 tablespoons unsalted butter, melted (56g)
Pinch of salt
16 ounces cream cheese, full-fat, room temperature (450g)
2/3 cup granulated sugar (135g)
2 large eggs, room temperature
1/3 cup sour cream, room temperature (80g)
2 teaspoons lemon zest (from 1 large lemon)
2 tablespoons freshly squeezed lemon juice (30ml)
1 teaspoon pure vanilla extract (5ml)
1 cup fresh or frozen blueberries (140g)
2 tablespoons granulated sugar (25g)
1 teaspoon lemon juice (5ml)
1/2 teaspoon cornstarch (2g)

Instructions

Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, mix crushed vanilla wafer cookies, melted butter, and a pinch of salt until the mixture resembles wet sand.
Divide the crust mixture among the liners (about 1 heaping tablespoon each) and press down firmly. Bake for 5 minutes, then set aside to cool slightly.
In a small saucepan, combine blueberries, 2 tablespoons sugar, 1 teaspoon lemon juice, and 1/2 teaspoon cornstarch. Cook over medium heat until berries burst and sauce thickens, about 3-5 minutes. Mash some berries for a jammy texture. Set aside to cool.
In a large bowl, beat cream cheese and 2/3 cup sugar until smooth and fluffy (about 2 minutes).
Add eggs one at a time, mixing on low speed. Gently mix in sour cream, lemon zest, lemon juice, and vanilla extract until just combined.
Divide cheesecake batter evenly among the 12 muffin cups, filling each about 3/4 full.
Spoon about 1 teaspoon of blueberry compote onto each cheesecake. Swirl gently with a toothpick or skewer.
Bake at 325°F (165°C) for 18-22 minutes, until centers are just set and slightly jiggly.
Cool in the pan for 15 minutes, then transfer to a wire rack. Once at room temperature, refrigerate for at least 3 hours or overnight.
Peel off liners and serve cold, optionally topped with extra blueberries or lemon zest.

Notes

For best results, use room temperature ingredients to avoid lumps. Don’t overmix after adding eggs to prevent cracks. Chill cheesecakes thoroughly for the creamiest texture. If cheesecakes stick to liners, freeze for 10 minutes before peeling. Easily adapt for gluten-free or dairy-free diets by swapping crust and dairy ingredients.

Prep Time: 20 minutes
Cook Time: 27 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 180
Sugar: 13
Sodium: 120
Fat: 11
Saturated Fat: 6
Carbohydrates: 18
Fiber: 1
Protein: 3

Keywords: mini cheesecakes, blueberry lemon cheesecake, easy cheesecake bites, summer dessert, party dessert, individual cheesecake, blueberry swirl, lemon dessert, muffin tin cheesecake, make ahead dessert